Ice cream parlour setup checklist for Nagpur
Opening an ice cream parlour involves more than a freezer. Use this checklist to plan your equipment and space, and check the rules that apply to your shop.
1. Pick the location and measure it
Measure the shop, the counter and the back room, and mark where the power points and any water supply are. Equipment needs space around it for air, so allow for that in your drawing.
2. Plan the cold equipment
Most parlours need these.
- A scooping freezer at the counter for the flavours on sale.
- A hard top deep freezer in the back for spare tubs and bulk stock.
- A glass top deep freezer or vertical freezer if you sell packed ice cream.
- A visi cooler if you also sell cold drinks.
- A food display unit if you add cakes, pastries or desserts.
3. Check power
Add up the power of all the equipment and check that your connection can carry it. Freezers run all day, so plan for steady, reliable power. Ask an electrician to check the wiring and earthing before the equipment arrives.
4. Plan water and cleaning
You need hand washing, a place to wash scoops and tubs, and drainage. If you add an ice machine or a dishwasher, they need a water connection and a drain.
5. Check licences
Food businesses in India need a food safety licence or registration, and other approvals may apply to your shop. Check the current rules with the relevant authority or a local professional, because requirements change.
6. Plan stock and service
Decide how many flavours you will serve and how often you will restock. Ask about delivery, installation and service for each piece of equipment before you buy.
Get help choosing equipment
Send us your counter length, your back room space and the number of flavours, and we will suggest equipment and send a quote. You can also read our guide to freezer sizes for ice cream parlours.
Need a quote?
Send us the model name, or tell us about your shop, and we will reply with a quote.